A Guide to Mushrooms
Mushrooms are one of those foodstuffs that many people either love or hate. There are even those who like them raw but not cooked, or vice versa. The reality is, however, that there are a great many types of mushroom and these different types offer very different eating experiences.
It is my intention on this page, on an ongoing basis, to explore some of the more common types of mushroom and some of the delicious, healthy mushroom recipes it is possible to prepare with them.
Garlic Mushrooms with Toast
Garlic mushrooms are of course very popular as an appetizer or starter. This incredibly simple garlic mushroom recipe can be prepared in just a few minutes when your guests arrive.
Ingredients (Per Person)
- 5 small, close cup mushrooms (halved)
- 2 clove of garlic (crushed)
- 1 tbsp extra virgin olive oil
- Pinch of dried sage
- 1 slice of lightly buttered toast
- 1 tomato (for garnishing)
Put the olive oil in a small saucepan and gently bring it up to medium heat. Add the garlic and sage and heat gently for about thirty seconds, stirring with a wooden spoon. Put the bread on toast and add the mushrooms to the saucepan. Continue to stir until the toast is ready and serve immediately.
Healthy Ham and Mushroom Omelette Recipe
Mushrooms are delicious included in an omelette but I particularly enjoy them with ham. Any small amount of leftover ham will do for this recipe – I simply pre-grilled a rasher of bacon!
- 3 free-range, organic eggs
- 2 small, closed cup mushrooms (thinly sliced)
- 1 rasher of bacon (chopped)
- Freshly ground black pepper
- Tomato for garnish (optional)
- Knob of butter for frying
Pre-grill the bacon (unless using leftover ham.) Beat the eggs in a bowl, then gently melt just enough butter to grease the bottom of a small, non-stick frying pan. Add the eggs to the pan and turn up the heat to medium. Work the eggs with a plastic spatula – in the very early stages of cooking – gently around the pan. Do not overdo this, however, or scrambled eggs will be the result! When the setting process begins in earnest, leave them alone.
When the eggs are almost fully set, add the mushroom and ham to half the omelet only as shown and season with black pepper. Fold the omelet over carefully and serve.
NB – There is no requirement to add salt to this recipe as the ham will provide the necessary seasoning in this respect.
Healthy Chicken and Mushroom Risotto Recipe
Risotto is of course a very flexible dish and can be made incorporating a great many ingredients. This recipe is one which I have prepared several times and always thoroughly enjoyed. The quantities in this recipe will serve one person.
Please note that it is imperative you use proper risotto rice and not such as basmati.
- 3oz risotto rice
- Half a pint of fresh chicken stock
- 2oz chopped, cooked chicken (I prefer to use leg or thigh meat as opposed to the breast)
- 4 small closed cup mushrooms (sliced)
- 2 small shallots (thinly sliced)
- 2 cloves of garlic (finely chopped)
- 2 tsp olive oil
- 1oz of butter
- Salt and pepper for seasoning
Heat the chicken stock in a pot and then ideally transfer it to a pouring jug.
Gently heat the oil and butter in a small frying pan until the butter is melted. Add the garlic and shallots and fry gently for a couple of minutes until the shallots take on a translucent quality. Add the dry rice and the mushrooms and fry for another minute, stirring well with a wooden spatula or spoon.
The stock should be added in four or five stages, roughly equal amounts each time. Only add more each time one lot has been absorbed. As the rice will take around twenty minutes to cook, it may be necessary to add a little boiling water towards the end of the cooking period if all the stock has been absorbed. Season to taste and turn off the heat.
It is important then to cover the pan and leave the risotto for two or three minutes so that it assumes its required creamy texture prior to serving.